Tulips with Dutch Cheese and Tomato Pesto

In food processor fitted with chopping blade, process pine nuts and garlic until finely chopped. Drain tomatoes and squeeze dry; add to garlic mixture. Process until tomatoes are very finely chopped. Add basil, chives, Parmesan, oil, salt, and pepper; process until fairly smooth puree forms. (Tomato pesto can be made ahead; transfer to small bowl, cover, and refrigerate up to 3 days.) Just before serving, remove wax, if present, from cheese and discard. Cut cheese into scant 1/4-inch-thick slices. Cut slices into triangles about 1 1/4 inches long and 1/2 inch wide at the base. Pull petals off tulip stems; cut and discard 1/4 inch from bitter base of each petal where it was attached to stem. Spoon 1/4 teaspoon tomato pesto onto stem end of each petal; top with cheese and another 1/4 teaspoon tomato pesto. Garnish with additional chopped chives, if desired. Arrange some tulip petals on small serving plate; replenish as needed.